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ABSTRACT
Red wine was produced from must formulated by mixing 0.71% tartaric acid and a pH of 3.5. The wine had a brilliant
10% (w/v) roselle calyces (Hibiscus sabdriffa var. red colour and blackcurrant like flavour. Sensory
sabdariffa) Hot water extract with pawpaw juice at the rate evaluation results showed that the wine was significantly
of 3:1. The must was formulated using a pure strain of (p< 0.05) comparable to some bottled imported red wines.
Sacchromyces cerevisiae isolated from palm wine, This was corroborated by 68% of assessed consumers
propagated and pitched at a rate of 8% (v/v). The must who indicated their willingness to buy the wine if it was
had a pH of 3.76 and a specific gravity of 22% (w/w) and offered for sale.
was fermented at 15±2oC for 14 days followed by racking,
fining and ageing 5±2oC for 30days. The wine had 10.5% Key Words Red wine, pawpaw, palm wine yeast, must,
(v/v) alcohol, residual specific gravity of 5.10% by weight, roselle calyces extract.
INTRODUCTION
158 NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
Production of red wine from roselle pawpaw using palm wine yeast................................................................Okoro, C.E.
the calyces are boiled with sugar to produce karkade extracts were blended to give 10% (w/v) roselle
drink in Sudan and zoborodo in Nigeria. Since the calyces hot water extract (RWE).
hot water extracts of these calyces have a history of Must preparation
human consumption, producing wine from this extract The ripe pawpaw fruits were washed, peeled
or in combination with other tropical fruit juices and macerated at 300 Watt for 25 min with Ken
maybe feasible. Wood blender (Model, Kw, 10, United Kingdom).
The production of red wine with all its raw The juice was strained through a nylon sieve
materials sourced locally implied using yeast locally (0.8mm) and standardized by adding granulated
sourced too. Generally, all wines are produced using sucrose (England, UK) to raise its specific gravity
wine yeast- Saccharomyces cerevisiae var, from 7% to 20% (w/w) brix. The juice was mixed
ellipsoideus (Amarine et al 1980), which is also with the roselle hot water extract at the ratio of 1:3,
imported. However, Obisanya et al (1987) and and 1% (w/w) of milled casein (Bauchi, Nigeria)
Somiari et al (1993), have shown that palm wine was added. The must was then pasteurized at 68oC
yeast sacchromyces cerevisiae has the potential of for 15 min and cooled to 23±2oC.
wine yeast and it is also alcohol tolerant. Isolation and propagation of palmwine yeast
Although, the procedure of wine production is Yeast was isolated from 24h-old palmwine using
well documented (Amerine et al, 1980), the aim of the modified method of Olurunfemi et al (2005).
this work is to produce red wine with all its raw One ml of the palmwine was diluted with 10ml of
materials sourced from the tropics by adopting the sterile water and agitated for even distribution. One
established wine production procedure and to ml of the solution was cultured on acidified (pH 4.0)
compare the quality of the wine with that of imported Malt Extract Agar (MEA) and incubated at 37±1oC
and local red wine brands currently in Nigerian for 24h. The identified yeast colonies were further
market. sub-cultured using acidified (pH 4.0) (MEA) to
obtain pure strain of Saccharomyces cerevisiae. This
MATERIALS AND METHODS was confirmed by carrying out sugar fermentation
Pawpaw test using maltose, (M) sucrose (S) and glucose (G).
Pawpaw (Carica papaya) must was prepared The medium was prepared with the composition of
from ripe fruit (mixed varieties) obtained from the 1.0% peptone, 0.1% sodium chloride and 1.0% each
Prison centre farm, Ibite Olo, Nigeria. Mature sun- of the fermentable sugar. The confirmed (M +, S +,
dried roselle calyces (Hibiscus sabdriffa) were G +) yeast was then grown on acidified MEA slant
bought from Baban Kasua market in Bauchi, and stored at 37±1oC as the stock culture.
Nigeria. The palm wine was obtained from Ngo- The propagation involved transferring stock
Owo farm, Udi near Enugu, Nigeria. cultures from four acidified MEA slants into 200ml
Preparation of the roselle calyces extracts standard must in an elenmeyer flask mounted on an
The sun-dried calyces were sorted, washed orbital shaker (Prolabo Oscil 12, France) for 24h
(rapidly in cold water and extracted with hot water and subsequently topped with 200ml portions of the
at 800C in batches. Ten gram per batch of the standard must after 48h and 72h respectively. The
calyces were soaked and stirred in 80ml hot water yeast had 98±2% viability and an initial viable cell
for 10 min. This was then filtered and the residual count of 5 to 10 x 106 cells per ml.
calyces were further re-extracted twice with 10ml Fermentation
each of hot water. The filtrate and the two rinse water Ten litres of the standard must were pitched
with 800ml of the propagated yeast to give a pitching
NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241 159
Production of red wine from roselle pawpaw using palm wine yeast................................................................Okoro, C.E.
rate of 8% (v/v) and fermented in a 12litre glass jar differences among sample means at 5% level of
at 15±2oC for 14 days. The wine was racked, fined significance.
with 1% gelatine (England, UK) and aged at 5±2oc
for 31 days. The aged wine was filtered through a RESULTS AND DISCUSSION
cheesecloth sieve (0.002mm), and bottled. The must had chemical characteristics (Table
Chemical analysis 1) that compared well with grape must (Amerine et
The titrable acidity, pH and specific gravity of al; 1980); although its specific gravity was
the pawpaw juice, roselle calyces hot water extract augmented with granulated sucrose. The pH of the
and the standardized must were determined by the Roselle extract pH (2.34) was adjusted to the desired
method of AOAC (2000). Alcohol percent of the pH of the must (pH 3.76) by blending it with the
fermenting must were determined every 24h for the pawpaw juice (pH 4.34). The attained must (pH
first 8 days and every 48h for the subsequent 6 days. 3.76) falls within the pH level of 3.5 – 4.0 that was
These parameters were also determined for the reported to be optimal for palmwine yeast activity
produced wine and the imported wine. (Somari et al,1993).
The titratable acidity was determined according However, the higher tartaric acid level (0.71%)
to the method of Zoecklein et al; (1990) and of the product when compared to that of the imported
reported as tataric acid (%, w/w). The soluble solids wine brands (0.51%) could be due to the initial low
was determined using Abbe’s refractometer Soplem pH of the Roselle extract (pH 2.34). This is
272,700, France at 20 oC, while the alcohol consistent with the reported high residual total acidity
concentration was determined using the alcohol of roselle water extract by Udom et al (2001).
distillation and specific gravity method (Egan et al; However, this (0.71%) falls within the level
1987) and conversion table (Amerine, et al; 1980). acceptable for wines (Zoeklein, et al;1990 and
Sensory evaluation Akoma, et al; 2001).
The bottled wine samples were evaluated for The observed reduction in specific gravity from
colour, taste and general acceptability rating by a 22% to 5.0% and the resultant increase in the alcohol
panel of 20 randomly selected men and women of concentration from 0 to 10.5 (%, v/v) with
between 18-40 years of age, who are familiar with fermentation shows the efficiency of the
testing wines. Each assessor was presented with Saccharomyces cerevisiae isolated from palm wine.
chilled (15±2oC) coded samples of wine in a clear Its attenuation at between 10.0 to 10.5 (%, v/v)
glass tumbler and asked to taste the samples and alcohols implies that the yeasts is alcohol tolerant
rate their impression on a 9-point hedonic scale from (Zoecklein et al; 1990). The observed low variation
excellent (9) to extremely bad (1). Two fully in pH and titratable acidity (Table 2) underscores
fermented imported red wines and one red wine the ability of pure strain of Saccharomyces
made in Nigeria were used as comparative cerevisiae from palm wine yeast to yield alcohol at
references samples. The coded developed wine acceptable levels in fruit wine production without
samples were also separately presented to the objectionable high acidity.
respective assessors to indicate if they would buy The high yield of alcohol is attributed to the
the wine if it were presented for sale. ability of palmwine yeast to break down the
Statistical analysis fermentable sugars in the must. This characteristics
The data were analysed for variance using the of palmwine yeast has been effectively employed in
Duncan multiple range test (Duncan, 1955) to locate the production of wine from mango must by Somari
160 NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
Production of red wine from roselle pawpaw using palm wine yeast................................................................Okoro, C.E.
NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241 161
Production of red wine from roselle pawpaw using palm wine yeast................................................................Okoro, C.E.
Olorunfemi, O. B. and Adetuyi, F. C. (2005): two varieties of Red Roselle (Hibiscus saddariffa)
Isolation of baking yeast from naturally fermented from Nigerian Food Journal, Vol. 19: 101 – 106.
pineapple. Journal of Food, Agriculture and
Environment Vol. 3(1): 115 – 117. USA, Food and Drug Administration (1993): FDA/
CFSAN Brochure on Food colour fact s.
Somari, R. I. and Udo, A. E. (1993): Evaluation of (www.cfsan.fda.gov/~ Ird/colour fac.html)
the performance of yeast isolated from sap of Elaeis
guineensis in dough leavening. Nigerian Food Zoecklein, B. W.; Fugelsang, K. C.; Cump, B. H.
Journal Vol 11: 34 – 44 and Nurry, F. S. (1990): Production Wine Analysis
(1st edition) Avi Publication Co. Inc, Westport,
st
Tindall, H. D. (1986). Vegetables in the Tropics (1 Connecticut p 71 – 243.
edition). English Language Book Society/Macmillan
London, U.K, p 332-334.
Table 1: Chemical characteristics of pawpaw juice, roselle extract, must, wine (product) and imported
wine brands.*
162 NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
Production of red wine from roselle pawpaw using palm wine yeast................................................................Okoro, C.E.
Table 2: Changes in pH, titrable acidity, specific gravity and alcohol concentration during fermentation.*
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Production of red wine from roselle pawpaw using palm wine yeast................................................................Okoro, C.E.
*Sample means with the same alphabets attached along the rows are not significantly different
from each other at 5% levels.
164 NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241